Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(72 ratings)

By

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Cooking time

Prep: 40 mins Cook: 40 mins

Skill level

Easy

Servings

Slices into 8

A crisp pastry case and a just-set creamy filling, quiche is a good solution to any meal dilemma from dinner parties, suppers, picnics and even afternoon tea

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
567
protein
11g
carbs
33g
fat
44g
saturates
26g
fibre
2g
sugar
5g
salt
0.72g

Ingredients

  • 25g butter
  • 500g small onions, (about 5 in total), halved and finely sliced
  • 2 eggs
  • 284ml pot double cream
  • 140g mature cheddar, coarsely grated

For the pastry

  • 280g plain flour, plus extra for dusting
  • 140g cold butter

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Method

  1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins.
  3. Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
  4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  5. Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Recipe from Good Food magazine, June 2008

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Comments

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kfurber's picture
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Considering this was the first quiche I'd ever made. And the first pastry I'd made since school cookery classes. I was pleased with how easy the recipe was to follow and completely blown away by how delicious the filling was. Made it for a cold buffet and it was all eaten :)

silindi's picture

I agree with other GoodFoodies here, this quiche is so delicious, easy to make, perfect for dinner or lunch. I made it with onion, but I tried with broccoli as well, it turned out yummy!!

thebays's picture
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used this recipe many times, for dinners and buffet food for parties, everyone loves it, just amazing.

ciaratanner's picture

This was an amazing recipe but I changed half the cheese for Stilton and added 2 rashers of chopped bacon. This went down a treat with family. Will be doing again with broccoli and a lovely crumbly cheese x

frannylou's picture
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Made this as part of a family buffet lunch. I started the day before and cooked my onions off for a good 30 mins so they were really sweet and soft. I also brushed the base of my pastry case with beaten egg which keeps it nice and crisp, before baking it blind. All in all a very tasty quiche with great results. There was also enough to make 2 small individual ones that I gave away!!

honeypossums's picture
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delicious! first time making a quiche and it came out perfect.

gracieg's picture

I made this quiche having never made a quiche before. I used ready made pastry. It was amazing! I sold it on my refreshments stall at the school fayre and everyone loved it. It was delicious. It set perfectly so I could cut it into portions. Fab, will be making it again in the future.

mrsbee2389's picture
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This turned out really well, but was very rich so couldn't eat too much, I would like to know how to tone this down as the flavours were really lovely.

sellierose's picture
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This is lovely, my Dad is a bit funny with onions so I was unsure if he'd be alright, but because you cook them for so long it was fine! Will defo make again, for a picnic or a barbecue!

susanna0195's picture
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With this recipe i added a teaspoon of sugar and a tablespoon of balsamic vinegar to the onions to make them have something extra. This is a recipe i make alot and it always goes down well.

natalie30's picture

I've just made this quiche and it's turned out beautifully! I've never made a quiche before and have never made pastry before but it's turned out brilliantly. It tastes gorgeous and I'll definitely be making it again :)

cakeanyone's picture
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Really lovely recipe! There was loads of pastry left over though because we prefer a thinner crust so would use 200g flour/100g butter in future. Also, mixed all the cheese in with the mixture as my daughter doesn't like things too 'eggy' which worked brilliantly.

peppergarth's picture
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Simply deicious. Easy to produce although a bit time consuming. It did not quite come out looking like the photo as it looks like the one in the photo did not have half the cheese spread on top. I think ours looks better. I give it 10 out of 10. Will definately make again. We had ours with a spoonful of home made chillie jelly.

romcgrath's picture
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Lovely quiche. I was a bit scared by the calories and fat content (be honest, who would only eat an eighth of this?!), so I used light ready-made pastry, half fat creme fraiche and half fat cheese with a bit of Parmesan. Turned out beautifully!

yaz123's picture
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Delcious! i personally think there was too much onion but otherwise it was fab! :)

myralouise's picture
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Hello Barney,

Your recipe was "Divine"

merci Myra

myralouise's picture
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Hello Barney ,

Your recipe was just "Divine"

merci Myra

barbbeadle's picture
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Fantastic. This is the best quiche I have ever made. It will defiantly be on my regular cooking rounds. Great warm or cold. Just had the last piece and already planing to make the next one. Give it a try you will not be disappointed.

zarzamora's picture
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Made this quite a few times, everyone loves it!

Found I can vary the filling depending on what I have in the fridge, soured cream instead of fresh, with less than the amount of cream required in the recipe and an extra egg, tuna with cherry tomatoes on top, with a mixture of cheddar and Parmesan... you get the idea!

A really good recipe, fun to experiment with. My next attempt will be tuna and dill, unless something needs using up in the fridge...

smrayner's picture
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I made this today just as the recipe is printed (used Elmlea cream instead of real double cream)- but as it is so good and so easy I would adapt the recipe to make Quiche Lorraine and a Smoked Salmon and Prawn Quiche - the filling is just so creamy and light.

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